Tagliatelle with White Ragu

Method

1. Heat olive oil in a pan and add finely chopped vegetables (carrot, celery, onion) with fresh sage and other herbs.
2. Cut the beef into small pieces with a knife (do not use minced meat) and add to the pan to brown.
3. Once the meat is browned, deglaze with white wine and let the alcohol evaporate.
4. Add beef broth gradually as needed, and cook the ragù over low heat. Add fresh thyme.
5. Meanwhile, in a small saucepan, heat a little cream and add finely grated Parmigiano Reggiano to make a creamy fondue. Set aside.
6. Roll out fresh tagliatelle pasta dough and cut into wide noodles.
7. Bring the broth to a boil and cook the tagliatelle until al dente.
8. Add a knob of butter to the ragù and stir.
9. Drain the pasta and add it to the ragù pan. Toss everything together to coat the pasta well.
10. Serve the tagliatelle on a plate, spooning the Parmigiano cream on the bottom, then top with the meat and vegetable ragù. Finish with a grind of black pepper and a few fresh thyme leaves.